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herring

Pickled Herring in Dill Dressing

Christmas, Fish & seafood, Holiday, LunchTove Balle-PedersenComment
Pickled Herring in Dill Dressing

Pickled Herring in Dill Dressing

12th Day of Christmas.

When pickled herring being a vital part of the Danish holiday lunch parties, you sometime want to change up the flavor profile. The classic dressing/sauce is the curry version, is a must have. But this Dill version has a very delicate and fine flavor, and comes in as a close second in my home.

Ingredients:

  • 3-4 pickled herring fillets (marinede sildefileter)

Dressing:

  • ½ dl (¼ cup) creme fraiche or sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon pickling solution from the herring
  • ½ lemon, the juice from
  • 1 teaspoon capers
  • a good handful chopped fresh dill, cleaned well, and dried
  • salt & pepper to taste

Directions:

Mix all the ingredient for the dressing, and season with salt and pepper. Cut the herring fillet into bite-size pieces and cover the herring bites with the dressing. Let the herring marinate in the dressing for a few hours before serving.

Serve the herring on a pies of Danish rye bread.

Enjoy!

Pickled Herring

Christmas, Fish & seafood, Holiday, LunchTove Balle-PedersenComment
Pickled Herring

Pickled Herring

9th Day of Christmas.

Pickled herring is an acquired taste, but it is a staple at every holiday lunch parties in Denmark. The fresh herring is cleaned and salted before getting pickled, aka marinated in a sugary vinegar dressing. The flavoring can vary, but this is the most basic and classic version. 

Ingredients:

Herring:

  • 200 g salted herring fillets
  • 4-500 ml water

Pickling Solution:

  • 150 g sugar
  • 200 ml white vinegar
  • 100 ml water
  • 1 onion, thinly sliced
  • 6 whole allspice
  • 5 whole cloves
  • 2 bay leave
  • 10 whole black peppercorns

Directions:

Rinse the salted herring fillets, and place them in a large shallow pan where they need to soak in cold water for 12-18 hours. The fillets have to be completely covered in water, but you need to have as much water as you do herring. This will remove the worst saltiness from the herring. After 12 hours take a small bite to test the saltiness. The fish has to be more salty than you would like to eat, the saltiness will mix with the pickling solution.

 Put all the ingredients for the pickling solution in a large pan, and bring it to a boil. Let it simmer for about 15 minutes, and remove from heat, and let it cool completely. 

Place the herring fillets in a large glass jar and pour the cooled pickling solution over. Again you want to have as much pickling solution as herring. Let the herring pickle covered in the refrigerator for at least 3 days before serving. The herring will keep in the refrigerator 14-16 days.

Enjoy!